Rajas con Crema (Poblano Strips in Cream Sauce)

• 4 Poblano pepper, firm, glossy
• 1 large Yellow onion
• 2 tbsp Vegetable oil
• 1 tsp Fine sea salt
• 3 cloves Garlic
• 250 g Sweet corn kernels
• 250 ml Double cream
• 120 g Queso fresco
• 8 Corn tortillas

1. Heat the oven to 230°C (445°F). Put the poblano peppers on a baking tray and roast for 12 to 15 minutes, turning once, until blistered and blackened in patches. Transfer to a bowl, cover, and leave to steam for 10 minutes.
2. Meanwhile, halve and thinly slice the onion. Heat the vegetable oil in a large frying pan over medium heat, add the onion and 0.5 tsp of the fine sea salt, and cook for 6 to 8 minutes until softened and lightly golden. Finely chop the garlic and cook for 30 seconds until fragrant.
3. Peel the skins from the peppers, discard the stems and seeds, then slice into thin strips. Add the pepper strips and sweet corn kernels to the pan and cook for 2 minutes, stirring to coat. Pour in the double cream and bring to a gentle simmer.
4. Simmer gently for 3 to 5 minutes until the sauce lightly thickens, then take the pan off the heat. Crumble in the queso fresco and stir just until warmed through; taste and season with the remaining fine sea salt if needed. Keep warm over very low heat while you warm the tortillas.
5. Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, or until pliable and lightly toasted. Serve the rajas con crema spooned into the warm tortillas. If the sauce thickens as it stands, loosen it with a splash of water and warm gently.

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